kitchenaid mixers

Creamy Smooth Icing

The easiest way to achieve a smoothly frosted cake is to begin with creamy smooth icing. To achieve creamy smooth icing with a planetary-action mixer (KitchenAid type), completely fill the bowl and cover the top of the paddle with icing. Mix on low speed until all air bubbles are broken down. Do not overmix. If your mixer has standard beaters, mix with the icing coming only half way up the beaters.

If a cake is frosted with creamy smooth icing, a smoothly frosted cake can usually be achieved by using only a large, angled spatula held at a slight angle so just one side of the spatula skims the surface of the icing. Smooth the sides first then the top. On the top, work from the outside edge towards the center. Use long, smooth strokes that feather off just past the center. Clear the spatula after each stroke. (More detailed instructions on applying icing with the spatula are included in the Applying the Icing section below.)

Applying the Icing

Place a large amount of thin consistency icing on the top of the cake. Spread across the top, pushing toward edges, being sure not to touch the cake with the spatula and this will draw crumbs back into the icing.

Cover the sides with icing by holding the spatula upright (with the edge of the spatula parallel to the sides of the cake), again being careful not to touch the cake with the spatula which draws crumbs back into the icing. Remove any excess icing as you go and place back into the bowl. Once the icing is applied to the sides, go around the sides one last time, keeping the spatula edge parallel to the cake and using as few strokes as possible to make the surface as smooth as possible. This will leave a ridge of icing at the top edge of the cake. Don’t worry about the ridge – you’ll remove it in the next step.

Smooth the top using the edge of the spatula (with the edge of the spatula angled at about 45 degrees). Sweep the edge of the spatula from the edge of the cake (where the ridge of icing is) to its center. Then lift off the spatula and remove any excess icing. Rotate the cake slightly and repeat the procedure, starting from a new point on the ridge until you have covered the entire top of the cake.

Now – Getting It Smooth

My Favorite Method – The Paper Towel Method

Certain brands of paper towels have very little texture and can be used to obtain a smooth icing surface. To begin, spatula smooth the icing as described above. Let the icing crust approximately 15 minutes. Test a small area by rubbing your fingers over a dry paper towel on the icing. If it does not stick, you may lay the paper towel over the icing (flat) and rub over it with your fingers and palm, keeping your hand as flat as possible. This removes air bubbles and spatula marks, which creates a smooth icing surface.

Water Smoothing Method-This method can be done one of two ways.

1) Frost the cake as described above and presmooth with a dry spatula. Dip a large spatula in hot water. Hold the spatula at a slight angle so just one side skims the surface of the icing. Smooth the sides of the cake first as described previously. Smooth the top of the cake from the outside edge of the cake towards the center. Use long, smooth strokes that feather off just past the center. Clear and rewet the spatula after each stroke. Be careful not to overwet the icing. Colored icing may streak if you use too much water.

2) Or use a spray bottle to slightly wet the icing then skim the spatula across the surface as described before. Clear the spatula after each stroke. Be careful not to overwet the icing. Colored icing may streak if you use too much water.

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